Zucchini with Pesto

Name: Zucchini with Pesto
Yield: 6
Ingredients: 4 tablespoons of olive oil; 2 cloves of garlic, minced; 1 onion-scallion cut into rings; 2 tablespoons of water; 2 Italian zucchinis cut into rings; 3/4 cup of pesto sauce (available at supermarkets or stores); 100 g of coarsely chopped nuts; 100 g of grated Parmesan cheese; 5 leaves of parsley

1
4 tablespoons of olive oil
2
2 cloves of garlic, minced
3
1 onion-scallion cut into rings
4
2 tablespoons of water
5
2 Italian zucchinis cut into rings
6
3/4 cup of pesto sauce (available at supermarkets or stores)
7
100 g of coarsely chopped nuts
8
100 g of grated Parmesan cheese
9
5 leaves of parsley

Ingredients

1
4 tablespoons of olive oil
2
2 cloves of garlic, minced
3
1 onion-scallion cut into rings
4
2 tablespoons of water
5
2 Italian zucchinis cut into rings
6
3/4 cup of pesto sauce (available at supermarkets or stores)
7
100 g of coarsely chopped nuts
8
100 g of grated Parmesan cheese
9
5 leaves of parsley

Directions

1
1
2
In a pan, heat the olive oil over medium heat
3
2
4
Add the garlic, onion-scallion, and cook for 2 minutes
5
3
6
Add the water, zucchini, and cook until tender
7
4
8
Add the pesto sauce, nuts, and cook for an additional 10 minutes over low heat
9
5
10
Remove from heat and stir in Parmesan cheese and parsley
11
Serve immediately.